To make the profiteroles, heat the water with the butter, salt, and
vanilla bean. As soon as the water begins to boil, remove vanilla bean
and incorporate the flour all at once, stirring vigorously. Cook the
mixture over low heat, continuously beating. Cook until ingredients are
combined and batter cleanly comes off the sides of the pan. Transfer
mixture to a bowl, let cool slightly, and add egg yolks one at a time
beating well between each egg added. Transfer batter to a pastry bag
and pipe small rounds onto parchment paper lined baking sheet. Bake for
10 to15 minutes.
Preheat oven to 200 degrees F.
Lemon infused pastry cream: Beat egg yolks with half the sugar,
then add the yogurt, mixing well. Bring the milk, heavy cream, and
remaining sugar to a boil. Slowly add the hot cream and milk to the
beaten eggs. This step is called tempering. Add the grated zest,
transfer to a mold, and bake for 45 minutes. Allow cream to cool and
Lemon fritters: Place flour in a bowl and add the beer and water in
a stream, whisking continuously. Add the sugar and incorporate the egg
whites beaten to stiff peaks. Dip the lemon slices in the batter, and
fry in olive oil. Drain on a paper towel.
Lemon sauce: Cut the tops off of 4 lemons and hollow them out,
reserving the pulp. Squeeze the pulp and filter the juice. Transfer to
a saucepan and add 1/3 cup of sugar, and cook over low heat until a
syrup consistency is achieved. To finish the sauce, add the milk and
grated lemon peel to half of the infused pastry cream.
To assemble: Fill the lemon shell with the lemon cream, and place
one in the center of each plate. Fill the profiteroles with the
remaining lemon infused pastry cream, and place next to filled lemon
shells. Add a lemon fritter, candied lemon peel, and lemon leaves for
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Costs per portion:
Sun 12 Oct 2008 16:02:32 EDT
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